Each spring, when the sun begins to peek out from behind the rain clouds, we naturally dream of the long days to come. Filling our days with lazy dock-side Fish n’ Chip lunches, embracing blue tongues and fingers from blueberry picking with family and friends and late nights under the stars sampling street food at the Night Market.
Last year, we had the privilege of documenting the rich cultural diversity of Richmond for Richmond Centre’s 2012 Calendar. Twelve full page collages capturing the vivid scenes, vibrant personalities and of course, the abundance of amazing food in the city.
The calendar highlights those aspects that make Richmond unique and pays tribute to the city’s rich agricultural and fishing history.
We had an incredible time shooting this project – our special thanks to Richmond Centre for the opportunity and our gorgeous friends and their gorgeous kids for sharing in the fun with us!
- K + T
Each year, we’ve always set aside time to shoot a Christmas card with our kids. This was the first year – in 11 years! – where we were too busy to finish it. Here are the images we shot during a fun afternoon up at Mount Seymour. We’d like to send out our apologies to our friends and clients who were looking forward to it!
For those who have been diligently collecting our Christmas cards: can you spot the special reoccurring element we incorporate each year into our theme??
At the beginning of each new year, we take the time to reset, resolve and in most instances, recommit. Maybe it’s to be more mindful of what we eat, to make it to the gym more often, or to get away from the computer and enjoy our gorgeous surroundings. For us, it’s all of those things and dusting off our blog.
With January already quickly passed (where did it go?!), we resolve to revive our blog; to give you a glimpse of the characters both in front, as well as, behind the lens, a peek at our studio – housed in a heritage building! – and our thoughts on why we love what we do and how we wouldn’t have it any other way.
Wishing you the very best for the rest of 2013!
From our family to yours,
K + T
On the corner of Commercial Drive and Gravely Street sits one of the sweetest patios on The Drive. South facing with a colourful mural, one can sit and sip at Divino Wine Bar until the sun dips well below the horizon.
Or, if you’re Kevin, you can go and shoot all the good looking people sipping General Manager and Wine Director Samuel Jonnery’s inspired wine selections and eating Chef Cameron Picyk’s luxurious Italian fare.
Open since summer 2009, this cozy gem of a restaurant serves amazing dishes and even boasts its own garden. The selection includes amazing charcuterie, cheeses, and antipasti plates, as well as sumptuous risottos and meaty mains.
If you’re feeling adventurous (or indecisive), you can always try the 5 or 3 course “Chef’s Table” in which chef Picyk and Jonnery work together to deliver a meal that is a complete surprise–you don’t know what you’ll be eating until it arrives at your table.
These sorts of personalities, not to mention the food, makes Kevin’s (and of those of us in the studio) job easy!
Another issue of Edible Vancouver has hit the stands, and once again, Kevin’s shots are featured. This time, Kevin and I (AnnMarie) took a day in the studio to get messy with mustard.
We’re all pretty familiar with the seemingly impossibly yellow substance in the squeeze bottle in the fridge, but what you may not know is that it’s unbelievably simple to make. And, if you have even a bit of an inclination towards chemistry, you can make an entirely customized mustard uniquely made for your taste by remembering just a few simple rules.
Want to know what the rules are? You’ll have to check out the issue, on stands now.
It’s always a good day at the studio when we have chefs in for a food shoot. That is doubly true when the chef happens to be our friend and Beatty Street neighbour David Robertson from The Dirty Apron Cooking School. David came in for a shoot recently with some brand new (and incredibly delicious dishes), a few of which you can see here.
David offers so many different cooking classes at the school–Italian, brunch, grilling, Thai and (be still our hearts!) meat-eaters, to name a few–it would be hard to choose which to take first.
Kevin actually began shooting food thanks to David and his culinary creations. He considers David one of his favourite chefs to work with. And with dishes like these, who can blame him?
While Andrea and AnnMarie–who were in the studio the day of shoot–were able to enjoy these dishes as they were being prepared and shot, you, lovely reader, will have to get down to the Dirty Apron to get your hands on some of these tasty plates.
… Until you’ve seen them like this!
Vancouver’s mad morning maestros, Jack FM’s Larry and Willy came into the studio for a shoot in March.
The pair have been together for over 20 years, beginning their morning show careers in Thunder Bay, Ontario.
Clearly, they’re tight.
If you’re making your way around the city, you might run into these fellows on transit ads, which are running right now.
Having them in the studio for the day was basically non-stop hilarity. Larry and Willy bring so much energy to everything they do and have everyone on set laughing so hard, it’s amazing any of us got work done.
We can’t wait to have them in the studio again! Spending time with them is just magical.
All of us here at the studio love food–cooking it, eating it, and photographing it. If you’re also a foodie, you’ve likely come across Edible Vancouver, a magazine that offers the story on local food.
In this month’s issue, which is on stands now, Kevin and I (AnnMarie) collaborated on a piece called Like Oil and Water, a reflection on how making mayonnaise is a lot like nurturing a friendship (or any relationship for that matter). Mayo is made from a mixture of oil, eggs and lemon juice, with the eggs acting as an emulsifier holding the oil and water together. We at the studio are held together by our love of food, photography, and Jake the Studio Pug–no egg yolks needed to keep us together!
Kevin also did some mouth-watering shots of a Rhubarb and Stilton Tart created just for the spring issue of EV. Now that fresh rhubarb is beginning to appear at markets, check out the recipe in this month’s issue.
Those of you who know Kevin’s work know that he doesn’t just shoot the good lookin’ performers of Vancouver and surrounding area. He also loves to shoot food.
Momma Nellie (AKA Janelle Robertson) of Momma Nellie’s Goodies
came into the studio for a shoot of her absolutely delicious selection of salsas. Janelle uses amazing ingredients and her products contain no fillers, thickeners or preservatives. The salsas come in a variety of heats, from Not At All Hot to Really Hot.
If you’ve ever attended any of Vancouver’s farmer’s markets
, you’re sure to have seen her chunky, crunchy, and oh-so-addictive salsas on offer. Be sure to catch her the next time you’re there to taste and take home some of her tasty creations.
There’s a familiar face in Vancouver that we’ll all be seeing a lot more of in 2011. That face belongs to Adrian Holmes. You’ve already seen him on shows like Smallville and Fringe, both filmed locally, and you can check him out in theatres now in Red Riding Hood starring Gary Oldman and Amanda Seyfried.
Adrian has some amazing releases for this year. He’s worked with not one but two award winning actors. He’ll be appearing opposite Golden Globe winner Halle Berry in the critically acclaimed Frankie and Alice as her love interest. Adrian will also appear with another Adrien–Academy Award winner Adrien Brody–in Wrecked, slated for release this month.
Born in Barbados and raised in Vancouver, we’re sure to be seeing a lot more of Adrian Holmes down the road.
If it looks like a nut, tastes like a nut, and smells like a nut, it’s probably a… SaviSeed!
What the heck is a SaviSeed, you may ask?
Well, they’re the seeds of the sacha inchi plant. Also known as the Inca peanut, these Peruvian natives are chock full of goodness. The seeds have more Omega 3 than wild salmon and are full of proteins, amino acids and antioxidants. They’re sustainably harvested and fairly traded with farmers from the lowland areas of the Amazon.
Last year, Kevin did a shoot of these little wonders—in their natural state, and coated with caramel and chocolate. The shots now appear on packaging, and on the SaviSeed (http://saviseed.com/) website.
Curious to know what they taste like? You can pick them up at Capers, Choices Markets and Whole Foods.